Ingredients:

  • 1 ½ cups Very Ripe Bananas (mashed)
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • ¼ cup (50g) Light Brown Sugar, packed
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • ¼ cup (60ml) Buttermilk
  • 1 ¾ cups (210g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ¾ cup (90g) Toasted Walnuts, roughly chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it thoroughly with parchment paper, ensuring an overhang.
  2. Toast walnuts in a dry pan over medium heat until fragrant (about 4 minutes). Set aside to cool completely.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  4. In a large bowl, beat the softened butter and both sugars together until light and fluffy (about 3 minutes).
  5. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  6. Gently fold in the mashed bananas until just combined. Then, pour in the buttermilk and stir briefly until streaks disappear.
  7. Gradually add the dry ingredients to the wet ingredients. Mix only until barely combined; do not overmix.
  8. Gently fold in the toasted walnuts.
  9. Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes. Check for doneness with a skewer; it should come out with moist crumbs attached.
  10. Let the bread cool in the pan for 10 minutes before carefully lifting it onto a wire rack to cool completely before slicing.